[Salmon and fried rice]
2 salmon fillets
¼ cup (60 mL) roasted camelina seeds
2 cups (250 mL) basmati rice, cooked
1 bok choy
4 green onions, finely chopped
2 tbsp. (30 mL) fresh cilantro, chopped
¼ cup (60 mL) light soy sauce
2 tbsp. (30 mL) maple syrup
1 C. (15 mL) roasted camelina oil
1 C. (15 mL) roasted camelina seeds
1 C. (15 mL) rice vinegar
1 C. (15 mL) grated ginger
Sriracha, to taste
- Preheat the oven to 325F.
- In a plate, put the roasted camelina seeds. Season with S&P and mix well. Then place the salmon fillets on the plate and coat 3 sides with the flesh to make a camelina crust.
- In a skillet over high heat sprayed with oil, sear the salmon fillets for 30 seconds on each side for 4 sides. Handle with Care.
- On a baking sheet lined with parchment paper, place the salmon fillets and bake for 8 to 12 minutes, depending on the size of the fillets and the desired doneness.
- In a glass, put all the dressing ingredients. Mix well and set aside.
- Finely chop the bok choy, taking care to separate the green part from the white part. Reserve.
- In a pan over medium heat sprayed with oil, put the white part of the bok choy. Season with S&P and cook for 5 minutes.
- Then add the green part of the bok choy, the cooked basmati rice and half the vinaigrette to the pan. Continue cooking for 2 minutes.
- Serve the bok choy fried rice with the camelina crusted salmon fillets and an additional drizzle of vinaigrette.
If you don’t like cilantro, don’t hesitate to substitute it with flat-leaf parsley. On the other hand, the addition of a fresh herb in this recipe is in my opinion essential to accentuate the herbaceous taste of the camelina, which is at the heart of this Asian-inspired grilled dish.
Picture and recipe credit: Le Fit Cook